Family Favorites...Raspberry Plum Jam

  I do not make a lot of jelly or jam anymore. However, this recipe from the Taste of Home’s Farmers Market cookbook caught my eye and I just had to try it. Two of our favorite flavors in one jam just sounded so good.
  I also wanted to make it as it called for frozen raspberries, they are often cheaper than fresh.
  I made the recipe just as called for. Do use bottled lemon juice not fresh lemon juice. Lemons vary in acidity and jams need the acid level to be consistent.
  So good! Sue had baked fresh bread and gave us some to eat with the jam. We tried it with ice cream also and I loved it.  I am going to make more before the plums are done. The consistency was perfect and it has a lovely color and is not overly sweet. All in all, one of the best jams I have made in a long time.
  I made just half of the recipe and put it in ½ pint jars. We like that size as it gets eaten up faster in a small family.
 See our canning tips for some tips on hot water bath canning 
Raspberry Plum Jam
4 ½ cups chopped or coarsely ground peeled, pitted fresh plums (I used red plums for the color)
2 packages (10 ounces each) frozen sweetened raspberries
10 cups sugar
½ cup bottled lemon juice
2 pouches (3 ounces each) liquid fruit pectin
  In a heavy kettle, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for one minute. Skim off foam. Carefully ladle into hot pint jars leaving ¼ inch head space. Remove air bubbles, wipe rims adjust hot lids and rings. Process for 10 minutes in a boiling water canner.
  

6 comments:

  1. Just verifying the liquid fruit pectin - 2 pouches (3 ounces -- 6 ounces total?)?

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    1. Yes, 2 pouches, each weighing 3 ounces for 6 ounces total. Plums (if ripe) have quite a bit of liquid so they take a little more to set up.

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  2. YUM, YUM. I enjoy canning different jams and jelly's of which I use to put in holiday gift baskets.
    Ok, from what you mentioned and looking at the picture that you ended up with 6- 1/2 pints by making only 1/2 the recipe? Is that correct?
    Thank You

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    1. Hi Colleen, yes that is correct. This a great jam, I used one jar of it as a glaze on ham, marvelous! But we ate the rest, too good not too.

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  3. I really like this recipe but was wondering if the sugar can be cut. I make jelly & jams for family and couple of are dealing with Type 2 diabetes. I have purchase the low sugar option of powder pectin to make jams & jellies for them. Any suggestions for this would be greatly appreciated.

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    Replies
    1. Paula, I just don't know the answer to that question, I don't do a lot of jelly making anymore and have not tried low or no sugar types.
      I would check some of the canning books and see what they are doing. I will say plums are tart so I don't know what would work. If you have luck with this let us know.

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